Recipe Round-up: Parmesan Corn Chowder

Here in Colorado, winter has most definitely arrived. With temperatures hovering both above and below zero, a tasty hearty soup is a must on some of these cold winter nights. This soup is very quick and easy to make. Best of all, it uses ingredients I almost always have on hand. You’ll find this recipe to be both healthy and very inexpensive to make as carrots and potatoes don’t cost a whole lot. If you are having guests and want the recipe to stretch a little further, just cut up a few more carrots and potatoes. It won’t negatively affect the recipe at all. Also, if you want this to be even healthier, why not try using sweet potatoes instead of regular potatoes.

Parmesan Corn Chowder

Ready in 45 min or less

2 cups water
2 cups diced peeled potatoes (Healthy variation: try sweet potatoes)
½ cup sliced carrots
¼ cup chopped onion

¼ cup butter, margarine or healthy substitute like Smart Balance
¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
2 cups milk
1 can (14 ¾ ounce) cream style corn
1 ½ cups (6 ounces) shredded Parmesan cheese

In a large saucepan, combine the first four ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender. A fork should easy be able to stab both the carrots and potatoes (do not drain). In order for the carrots and potatoes to cook evenly, try cutting both into similar sized pieces.

Meanwhile, in a small saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into the vegetable mixture. Add corn and Parmesan cheese. Cook 10 minutes longer or until heated through.

Yield: 7 servings

A great side dish is cornbread. Look for a tasty crusty cornbread recipe on my recipe blog.